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1
Preheat the oven to 450 degrees F.
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2
Rub the tenderloin with salt and pepper and brush lightly with oil.
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3
Heat 1 tablespoon oil and the butter in a large skillet over medium-high heat.
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4
Place the tenderloin in the skillet and lightly sear all surfaces of the meat, including the ends.
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5
Remove the meat from the pan and set aside.
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6
Add more oil to the pan, if necessary, and then add the shallots and garlic and saute for 2 to 3 minutes.
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7
Add the mushrooms and saute for 2 to 3 minutes longer.
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8
Add the oysters and sherry and cook until the oysters are opaque.
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9
Remove from the heat and allow to cool slightly.
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10
Drain off any liquid and combine the mixture with the bread crumbs in the bowl of a food processor.
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11
Process until well blended and nearly smooth.
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12
Line a colander with several layers of cheesecloth and spoon the pate into it.
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13
Allow to drain for 10 to 15 minutes.
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14
If the pate seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.
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15
Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick.
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16
Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin.
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17
Place the meat on the pate; then cover the top and sides of the meat with the remaining pate.
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18
Wrap the pastry around the tenderloin, overlapping the edges to form a seam.
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19
Moisten the edges with water and pinch lightly to seal.
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20
Trim the top layer of pastry from both ends and fold the ends up over the sides of the meat, sealing as before.
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21
Carefully turn over the pastry wrapped tenderloin and place seam side down on a lightly greased baking sheet.
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22
Brush pastry with the beaten egg.
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23
Decorate the top with designs cut from the pastry scraps, if desired.
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24
Brush the cutouts with beaten egg.
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25
Bake the tenderloin for 15 to 20 minutes, or until the pastry is golden brown.
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26
Remove from the oven and let stand for 10 minutes before slicing.
